Buckwheat harvest muffins (vegan, grain-free)

cranberry buckwheat pumpkin muffins
I was in the mood for something reflecting the local harvest. So I threw together muffins featuring acorn squash, cranberries, apples, and buckwheat—plus cinnamon, a traditional autumn spice. These were moist and have an addictive flavor. If you want a more mild buckwheat flavor, substitute half with wheat flour or gluten-free flour mix.


  • measuring cups and spoons
  • 2 mixing bowls
  • mixing spoon or electric mixer
  • muffin tin with 12 2½-inch cups
  • cooling rack


  • 1¾ cups buckwheat flour
  • 2 tablespoons sugar or xylitol, plus a bit to taste
  • 2 tablespoons flax meal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon powdered ginger
  • 1 teaspoon lemon extract, or 1 teaspoon lemon zest
  • 1 acorn squash (for 1¾ cup purée)
  • 1¾ cup unsweetened applesauce (or substitute apples puréed in blender)
  • 3 tablespoons coconut oil
  • ½ cup whole cranberries


  1. Split acorn squash in half and place open-side down on baking sheet.  Bake at 400°F for 30 minutes. Alternatively, steam squash halves until soft. Scoop out insides and use 1¾ for recipe. (You can substitute canned pumpkin if you prefer.)
  2. Chop the cranberries and sprinkle with sugar. Set aside.
  3. Mix acorn squash, applesauce,  lemon extract, oil, and flax together.
  4. Mix together flour, sweetener, baking soda, baking powder, and spices. Mix in an optional ½ teaspoon salt, then gradually stir in the wet ingredients. Batter should be somewhat lumpy.
  5. Stir in cranberries pieces.
  6. Spoon batter into muffin tin. Sprinkle with sugar or xylitol, if desired.
  7. Bake at 400 degrees for 20 minutes, or until tops are firm and inserted toothpick comes out clean.

cranberry buckwheat pumpkin muffins

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